Railway Rails

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Knead butter in flakes, sugar, 1 egg, salt and flour to a smooth dough. Wrap in foil and chill for about 30 minutes. Then roll out to a square (approx. 25 x 25 cm) on a floured work surface. Place on a greased baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.

2. 2

   Immediately cut into approx. 5 cm wide strips and press them apart slightly. Knead marzipan and icing sugar with the dough hooks of the hand mixer. Add 1 egg and milk bit by bit. Knead the marzipan mixture until a homogenous mass is formed. Pour the mixture portion by portion into a piping bag with a large star-shaped spout. Spray strips or tuffs onto the edges of the shortcrust pastry. Whisk the egg yolk and cream and carefully brush the macaroon sticks or tuffs with it. Bake again for about 12 minutes. Warm the rosehip and strawberry jam separately and fill the pastry strips with it. Cool down completely and let dry.

3. 3

   Spray strips or tuffs onto the edges of the shortcrust pastry. Whisk the egg yolk and cream and carefully brush the macaroon sticks or tuffs with it. Bake again for about 12 minutes. Warm the rosehip and strawberry jam separately and fill the pastry strips with it. Cool down completely and let dry. Cut each strip into about 10 pieces. Sprinkle the edges of the dough with sugar crystals if necessary

Nutrition Facts

KCAL
120 kcal

CARBS
15 g

FATS
6 g

PROTEINS
2 g